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Quote: Again, if it works for you then don't change it. There are plenty of sites with information. You are more than welcome to google "still air incubator temps". Mississippi State U has a great instructional article as does the University of Illinois. There are articles on feathersite as...

Quote: I would imagine it's because the still air has pockets of temp fluctuation unlike in a forced air. 50 years ago a lot of technology and understanding of said technology was different. I have seen a lot of hatches going bad and of folks saying "Help I'm on day 23 (or 25 or whatever) and...

Quote: There are as many opinions on this as people have, well, opinions! This is what I do. It's what works for me. I live in the south - more or less. Therefore, I do not add one single drop of water from day 1 thru day 18. I "dry incubate". My ambient humidity is such that adding water...

Yes. Those temps are across the board for any incubator. I have a 1588 forced air - maintains a steady 99.5 I also have a LG still air. I keep it right at the 101 mark. If it drops a bit, that can prolong the hatch time. It's not a horrible thing, but it makes things less messy all around for...

I would move the thermometer to the top to get a more accurate reading. if it's still low, then yes, bump it up a bit.

no prob. in the future, if you are using a still air, the temp needs to be up around 101 at the top of the eggs. 99.5 is for forced air.

Deformities are caused by many things. Low temps, more often than not can lead to slower development and thus longer hatches, or lack of full development. Generally speaking, deformed chicks fail to hatch all together. So if you aren't' planning on opening what doesn't develop, then you...

There's a difference between rotten egg smell and chick hatching smell. Some hatches smell worse than others. I would venture to say at day 23 with eggs "cooking" there is a bit of odor, but if they were truly rotten, you'd know!